Many allergic, health-conscious, and vegan bakers are quick to write off macaroons because two of the three ingredients are sugar and eggs. But with a versatile crumb mixture (pages 115–116) at your disposal, this isn’t a problem. Grab your preferred crumb (I like vanilla for this recipe) and get to it. Make sure that when spooned out, your mixture retains its shape on the baking sheet; if it falls apart, it’s too dry and you need to add a bit more agave. If it spreads, you’ve gone overboard with the agave and need to add more crumb. The baked macaroons will be the same size as the uncooked. Because of the intensity of the coconut, I prefer them the size of a melon-ball scoop or even a bit smaller.
Turn humble onions into this thrifty yet luxe pasta dinner.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
The heat of pickled chiles brings a welcome zing that integrates well with the salty elements of puttanesca and acts like a counterweight to rich pork chops.